2 seitan planks, thawed and pressed
2 Tbsp olive oil
1 cup bread crumbs
2 tsp garlic powder
2 tsp onion powder
1 Tbsp nutritional yeast
salt & pepper to taste
1 cup plant-based milk
1 Tbsp milled flax seed
6 Tbsp vegan butter or olive oil
3 garlic cloves, minced
1 lemon, juiced
1/4 cup veggie broth
1 Tbsp parsley, minced (optional)
vegan parmesan (Optional & To Taste)
Start by pressing the seitan planks until about 1/4" thin. Place in the freezer until ready to dredge. Using a silicon mat or parchment works well to prevent sticking.
In a shallow bowl, combine the bread crumbs, garlic powder, onion powder, nutritional yeast, salt and pepper together. Stir until mixed well.
In another shallow bowl, combine the milk and flax seed. Whisk until it comes together.
Once the seitan is cold enough able to be handled without falling apart, dredge in the milk mixture and then into the bread crumb mixture. Ensuring to coat it very well in breadcrumbs.
Set aside and heat the 2 Tbsp of oil over medium heat. After a couple minutes, place the seitan planks and cook for about 4 minutes per side or until golden brown.
While that cooks, make the sauce by melting the butter or oil in a pan over medium heat. Add the garlic and sauté for a minute. Toss in the broth, lemon juice, pepper, and parsley if using. Cook for another minute and remove from heat.
When chicken is ready, plate immediately and spoon the sauce over the top. Finish with vegan parmesan and parsley.